Soft, savory cauliflower patties made with hazelnuts, onion, and herbs — wholesome, oven-baked, and naturally gluten-free.

Yield: about 12 patties (12 cm each) | Prep: 20 min | Bake: 25 min | Total: 45 min

Ingredients

• About 600 g (21 oz) cauliflower
• 2 dl (¾ cup) hazelnuts
• 1 onion
• 1 clove garlic
• 1 tbsp fiber husk powder or 2 tbsp fiber husk flakes
• 2 tsp herb salt

Instructions

1. Clean the cauliflower and onion, and cut them into small pieces.
2. Finely chop the raw cauliflower in a food processor, by hand, or with a grater.
3. Transfer the cauliflower to a large bowl (about 6 liters) to leave room for mixing.
4. Finely chop the onion and add it to the bowl.
5. Finely crush the hazelnuts and add them to the cauliflower mixture.
6. Preheat the oven to 150°C (300°F) with top and bottom heat, using the fan (convection) function.
7. Press the garlic and add it to the bowl.
8. Add the fiber husk and herb salt, then mix everything thoroughly by hand until a soft dough forms.
9. Shape the mixture into 12 patties (about 12 cm in diameter) and place them on a baking sheet lined with parchment paper.
10. Bake for about 25 minutes, or until the patties are lightly golden and firm.
11. Let the patties cool before removing them from the baking sheet.

These patties have a soft texture. If reheating leftovers, place them separately so they don’t stick together. Once cooled, they can be stacked.

Tips & Variations

• For a nut-free version, replace hazelnuts with sunflower seeds.
• Serve with a fresh salad and steamed vegetables.